Southern Neck Bones and Gravy

Fork tender pork neck bones, cooked over the stovetop in a homemade brown onion gravy.

Table of Contents

1. What are neck bones?
2. Where to buy neck bones?
3. Are neck bones okay to eat?
4. How To Clean Neck Bones
5. How to store leftovers and reheat
6. What to serve with neck bones and gravy
7. Watch me make my Neck Bones & Gravy !
8. Southern Neck Bones and Gravy

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Hey cousins! It’s time for some good old fashioned soul food, and I have just the recipe for you. In this post I’m going to show you how I make my Southern Neck Bones and Gravy! This recipe was a staple in my household while growing up since pork neck bones were always really cheap. We had pork neck bones prepared in all kinds of ways. My favorite neck bone recipes were always the smothered ones. Whether they be smothered in gravy, or barbecue sauce I always loved neck bones!

This simple recipe is easy on the pockets, and doesn’t require a lot of ingredients. My family absolutely loves this recipe, and yours will too so let me tell you what you will need to get started!

Ingredients need for these southern neck bones and gravy

For Cleaning

• 1 large lemon, sliced
• 8 cups water

For Cooking The Neck Bones

• 4 lbs pork neck bones
• 1 large yellow onion thinly sliced
• 2 tbsp olive oil
• 2 tsp ground black pepper
• 2 1/2 tbsp Seasoning Salt Rosamae Seasonings Seasoning Salt
• 1 tbsp minced garlic
• 1 cup sliced white mushrooms
• 1/3 cup vegetable oil
• 1/2 cup all purpose flour
• 10 cups water
• 1 envelope french onion soup mix

What are neck bones?

Contrary to belief, there are different types of neck bones. Turkey neck, Beef Necks, and Pork Necks. Usually when you hear a southerner, or a person that was brought up in a soul food household, talk about neck bones, they’re referring to pork neck bones. 

Where to buy neck bones?

Neck bones are pretty easy to find, and they are almost always in the pork section at your local grocery store. I know that my local Walmart, and WinCo Foods always have neck bones, and they’re usually priced pretty reasonably. I personally like to by a ten pound box of pork neck bones from a local warehouse store called the Chef Store( formally known as Cash N Carry!) A 10 pound box of pork neck bones is usually under $30.

Are neck bones okay to eat?

Absolutely! You can certainly eat neck bones. They are like any other cut of meat. However the just need a little preparation before cooking such as cleaning.

How To Clean Neck Bones

Neck bones need to be cleaned prior to cooking. They have membranes that need to be removed, as well as large veins. I clean pork neck bones using citrus, such as lemon wedges, and cool water. Apple cider vinegar can also be used along with water. Once the neck bones are cleaned, they should be rinsed, and boil for about 5 minutes. After boiling, drain all of the water from the pot, and rinse the neck bones under cool water.

1. Start off by cleaning the pork using the lemon ( see video). Remove all unwanted membranes, and etc.
2. Rinse the pork with cool water, then place the neck bones in a pot.
3. Fill the pot up with approximately 8 cups of water.
4. Place the neck bones on the stovetop, and bring to a boil over high heat.
5. Once foam, and grit has surfaced the top of the pot remove the pot from the heat, and drain the liquid.
6. Rinse the neck bones, then set to the side.

How to cook neck bones

• Drizzle two tablespoons of olive oil into a large pot, then place the pot over medium high heat.
• Once the oil is hot, toss in the thinly sliced onions.
• Cook the onions until they are golden brown, then add the neck bones into the pot.
• Stir the neck bones, and onions. Add in the garlic, seasoning salt, and black pepper.
• Cook for about 10 minutes, then add 10 cups of water.
• Boil over medium high for 20 minutes. Scoop out about 1 cup of liquid, and set the the side
• Next, sprinkle in the french onion soup mix. Stir the neck bones.
• While the neck bones boil, you can start the gravy.
• Pour 1/3 cup vegetable oil into a medium size saucepan, then place on medium heat.
• Once the oil is hot, sprinkle in 1/2 cup all purpose flour. Cook until the flour browns and thickens.
• Pour the reserve liquid from the pot into the pan with the flour mixture. Mix well, then add the mixture into the pot with the neck bones.
• Stir all the pot, until everything is well incorporated.
• Add in the sliced mushrooms, and stir in with the other ingredients.
• Cover the pot with a lid, and let cook for about 30 minutes, or until tender.
• Serve with rice, or mashed potatoes.
• Enjoy!

How to store leftovers and reheat

If you have any leftover neck bones and gravy, simply store it in airtight containers. Reheating the leftovers isn’t complicated. Simply reheat using a microwave.

What to serve with neck bones and gravy

Since neck bones is a southern – soul food type dish , I like to serve it with other soul food recipes along with rice. Some of my favorite side dishes to serve with neck bones and gravy is

• Southern Potato Salad Recipe
• Southern Baked Macaroni and Cheese Casserole
• Soul Food Collard Greens
• Southern Red Beans and Rice

Watch me make my Neck Bones & Gravy !

Southern Neck Bones and Gravy

Pork neck bones cooked in a homemade onion gravy.

Print Recipe Pin Recipe

Prep Time 30 minutes minutes

Cook Time 1 minute minute

Total Time 1 hour hour 30 minutes minutes

Servings 8

Ingredients

For Cleaning

• 1 large lemon, sliced
• 8 cups water

For Cooking The Neck Bones

• 4 lbs pork neck bones
• 1 large yellow onion thinly sliced
• 2 tbsp olive oil
• 2 tsp ground black pepper
• 2 1/2 tbsp Seasoning Salt Rosamae Seasonings Seasoning Salt
• 1 tbsp minced garlic
• 1 cup sliced white mushrooms
• 1/3 cup vegetable oil
• 1/2 cup all purpose flour
• 10 cups water
• 1 envelope french onion soup mix

Instructions

Cleaning

• Start off by cleaning the pork using the lemon ( see video). Remove all unwanted membranes, and etc.
• Rinse the pork of with cool water, then place the neck bones in a pot.
• Fill the pot up with approximately 8 cups water.
• Place the of neck bones on the stovetop, and bring to a boil over high heat.
• Once foam, and grit has surfaced the top of the pot remove the pot from the heat, and drain the liquid.
• Rinse the neck bones, then set to the side.

Cooking

• Drizzle two tablespoons of olive oil into a large pot, then place the pot over medium high heat.
• Once the oil is hot, toss in the thinly sliced onions.
• Cook the onions until they are golden brown, then add the neck bones into the pot.
• Stir the neck bones, and onions. Add in the garlic, seasoning salt, and black pepper.
• Cook for about 10 minutes, then add in 10 cups of water.
• Boil over medium high for 20 minutes. Scoop out about 1 cup of liquid, and set the the side
• Next, sprinkle in the french onion soup mix. Stir the neck bones.
• While the neck bones boil, you can start the gravy.
• Pour 1/3 cup vegetable oil into a medium size saucepan, then place of medium heat.
• Once the oil is hot, sprinkle in 1/2 cup all purpose flour. Cook until the flour browns and thickens.
• Pour the reserve liquid from the pot into the pan with the flour mixture. Mix well, then add the mixture into the pot with the neck bones.
• Stir all the pot, until everything is well incorporated.
• Add in the sliced mushrooms, and stir in with the other ingredients.
• Cover the pot with a lid, and let cook for about 30 minutes, or until tender.
• Serve with rice, or mashed potatoes.
• Enjoy!

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